This was my first time attempting egg muffins and I was not disappointed! These are super easy to make and way more filling than I thought. I had two small muffins and was completely full. Here's my take on them!
You'll Need:
6 eggs
1 cup Half and Half or lactose-free milk
1/2 cup shredded cheddar cheese (or any cheese you'd like)
5 slices turkey bacon
Medium mixing bowl
Muffin pan
Large skillet
Steps:
1. Preheat oven to 350 degrees.
2. In mixing bowl, whisk together eggs and Half and Half.
3. Grease muffin pan with butter or cooking spray.
4. Fill each cup halfway with whisked eggs.
5. Meanwhile, heat skillet on stove top over medium heat. Add turkey bacon and cook until crispy.
6. Break up bacon into small pieces and sprinkle evenly into each cup.
7. Sprinkle shredded cheddar evenly into each cup.
8. Bake for 20-25 minutes, or when muffins rise over edge of pan.
9. Remove from oven, let cool for 5 minutes, and Enjoy!
These deflate completely back into themselves once they're out of the oven which made me nervous, but they tasted super yummy! Next time I think I'm going to add feta instead of cheddar and maybe some bell peppers to mix it up, but I'm happy how my first attempt at egg muffins turned out!